Rice and Noodle Bowls

I made a delicious Peanut and Cashew Sauce a few days ago and poured some over a rice bowl I created, trying to use up a few vegetables I had in the fridge. I have to admit, it wasn’t the prettiest to look at, but it was so good!

Here’s the recipe:

Collard Green and Edamame Rice Bowl (Serves 2)

  • 1 tbsp olive oil
  • 1 small cooking onion
  • 2 garlic cloves
  • 4 collard green leaves, thinly sliced
  • 1 1/2 cups long-grain brown rice
  • 1/2 cup frozen shelled edamame beans
  • 1/2 cup frozen corn kernels
  • 1/2 celery stalk, cut into matchsticks
  • 4 tbsp Shushi’s Peanut Cashew Sauce
  • 1/4 cup cilantro, roughly chopped

Cook brown rice according to package directions. Meanwhile, heat oil in a wok or pan and add onion and garlic. Stir fry for about 3 minutes, until softened. Add collard greens and cook for 4 minutes. Add edamame beans and corn and cook for another 2 minutes.

Grab 2 bowls and divide the rice between the two. Add your greens mixture and sprinkle with celery on top. Drizzle 2 tbsp of the sauce over each bowl, and sprinkle cilantro to garnish. And voila!

I also made another Fresh recipe yesterday, the noodle bowl Emerald City, drizzled with their Pineapple Cashew Sauce. I made a full batch of the sauce and froze the rest for another day.

It was the first time that I sprouted sunflower seeds–they were so good and crunchy. The husband and I enjoyed this noodle bowl out on our patio and devoured it. First he asked if there was any chicken in it. I said no. He was sad. Then he ate it and asked if there was more. Sadly, there wasn’t. But I was glad he enjoyed another vegan dish.

The recipe called for gochujang, a Korean chili paste, which I didn’t have and didn’t want to buy a whole jar. So I used an Asian hot sauce. I also had an opened package of buckwheat noodles in the pantry, so I used those instead of the kamut udon noodles the recipe called for. As Bethenny always says, “use what you have!”. I agree…

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